As I learn the art of making pizza, I rigged up my built in Lynx Gas Grill with a bunch of pizza stones, unglazed Mexican tile, and bricks. (Yeah, I know they aren't fire bricks, but they were cheap and this was for exprimental purposes).

The one thing this grill has that is beneficial for this experiment is a rotisserie burner on the backside of the grill. The back rotisserie burner sort of acts like a pile of burning coals and helps get the heat a bit higher.

With my infrared pyrometer I can get the bottom pizza stone about 750 degrees, and the top a little over 850.

This is my 4th pie ever. (No basil since the wife doesn't care for it). Just San Marzano tomatoes mixed with some garlic and sea salt, mozzarella, grated romano cheese, some olive oil, and a little more sea salt.

How long did it take to get to 750 degrees? I like the bottom stone on the bricks but it must take a while to get the heat to transfer through the bricks to the stone.

Also, if you wouldn't mind, it's not really clear how you constructed your top structure and the two angled side pieces. It would be great to see how you did this. I like the amount of space you have between the bottom and top.

I noticed that yor grill is a Lynx. I have a 42 inch I got this summer and I am wondering if you have the searzone on yours. If so, what temp can you get the grates to? Mine only seem to get up to 750 which is OK, but not great.